Beets and lentils salad with Dijon-maple dressing

A hearty salad that pairs well with potatoes or fresh bread. 

Ingredients (serves 4-6)

- 4 medium size beets, washed, peeled and cut into bite size pieces

- 1 Tablespoon apple cider vinegar

- 1 cup lentils, picked and washed

- 2 bay leaves

- a handful fresh parsley, chopped

- sea salt and freshly ground black pepper

Maple-Dijon dressing

- 1/2 red onion, minced

- 1 garlic clove, mashed

- 1 Tablespoon Dijon mustard

- 3 Tablespoons balsamic vinegar

- 3 Tablespoons extra virgin olive oil

- 2 Tablespoons maple syrup

- sea salt and freshly ground black pepper

Place the beets in a saucepan, add the apple cider vinegar, cover with water and boil until desired tenderness is reached (about 20 minutes for an 'al dente' texture). Drain and place in a bowl. In a separate saucepan, place the lentils and bay leaves, cover with water and bring to the boil. Lower the heat and simmer until cooked (about 20 minutes, depending on the type of lentils used). Discard the bay leaves, drain lentils and add to the beets together with the parsley. Season with sea salt and pepper, to taste. In a small bowl, prepare the dressing as follows: start with the Dijon then gradually whisk in the balsamic, the oil and the maple. Add in the salt and the pepper, onions and garlic and mix well. Pour the dressing over the salad and toss gently. Taste and adjust the seasonings and enjoy!